Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl ...

Preheat oven to 180°C (350°F). Line 2 x 20cm round cake tins with non-stick baking paper. Place the flour, cocoa, sugar, eggs, milk, butter, chocolate and vanilla in a large bowl and whisk until ...

Preheat oven to 160°C (325°F). Place the cashews on a large baking tray and cook for 8–10 minutes or until golden. While the cashews are still warm, place them in a large food processor and add the ...

Place the gin, cordial, apple juice, apple slices and ice in a jug and stir to combine. Serves 6. + Elderflower cordial is available from supermarkets and delicatessens.

½ cup (180g) honey ½ cup (50g) roughly chopped walnuts 1½ tablespoons small rosemary springs or leaves ¾ teaspoon sea salt flakes, extra Place the ricotta, yoghurt and salt into a bowl and whisk until ...

Preheat oven to 160°C (325°F). Place the chocolate and butter in a small saucepan over low heat and stir until smooth. Allow to cool slightly. Place the caster sugar, brown sugar, eggs, flour, cocoa ...

Preheat oven to 180°C (350°F). Place half of each of the flour, bicarbonate of soda, brown sugar and ginger in a large food processor and pulse until combined. Add half the butter and half the golden ...

Place chicken, chilli jam, garlic, ginger and onion in a bowl and mix to combine. Place 2 teaspoonfuls of the mixture on a wonton wrapper. Brush the edges with water. Fold in half to create a ...

Preheat oven to 220°C. Using a vegetable peeler, peel the pumpkin into thin ribbons and set aside. Place each flatbread on a large baking tray and spread with the caramelised onion. Top with the ...